Oven Baked Vegetables with Pasta

28. February, 2009

A very simple and cheap dish, perfect for the mid week headache of "what should I have for dinner?". I often use vegetables that are "past their best" (the ones that end up at the back of the vegetable drawer) and I often dig out left over grated cheese from the freezer as well (you know, those very ends not suitable for anything but melting). You can use other vegetables such as mushrooms, onions, broccoli, cauliflower, potatoes, celery and more. I use pasta to make the dish more filling although if you are gluten intolerant you can use brown rice instead of the pasta.

Tips

The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.

You can use regular stock cubes instead of yeast free ones.

If you have any left overs, these can be frozen and re-heated.

You can use other vegetables in this recipe such as mushrooms, onions, broccoli, cauliflower, potatoes, celery and more.

You can freeze this dish and re-heat later.

You can use oat milk, rice milk, almond milk or skimmed milk instead of the soy milk.